Edible oil is a necessity in everyone's daily life and an important energy source and nutrient source for the human body. Its quality and safety are related to the basic health of human beings. Relying on rapid and accurate detection methods can control the quality of raw materials and processing technology in the processing of edible oil. For example, controlling mycotoxins in the screening process of oil raw materials, monitoring the degradation of mycotoxins in the processing process, controlling the quality indicators such as acid value and peroxide value of finished oils in terms of physics and chemistry, and illegal addition and adulteration of edible oils in market supervision. Each link is the key to ensuring the quality of edible oils.
For common edible vegetable oils such as peanut oil, soybean oil, olive oil, corn germ oil, rapeseed oil, etc., we can provide users with on-site rapid detection and laboratory detection solutions for indicators such as mycotoxins, benzo[a]pyrene, plasticizers, and capsaicin.
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Aflatoxin is an index that must be monitored and controlled in common edible vegetable oils (peanut oil, soybean oil, olive oil, corn germ oil, rapeseed oil). At the same time, most of the by-products after edible oil processing are important protein raw materials for animal feed. The detection and monitoring of mycotoxins are particularly important.
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The quality risk factors of edible oil mainly include whether benzo[a]pyrene will be produced during the heating process of oil, whether there is illegal adulteration during the filling process, and whether there is excessive plasticizer during the transportation of raw materials and the production process.
For possible risk factors, Xinyu Biology can provide users with rapid detection reagents on the fluorescence quantitative platform and the enzyme-linked immunoassay platform.
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The acid value and peroxide value are the core of the product quality of edible vegetable oil, which can reflect the processing technology control, product quality status, degree of oil decomposition and oxidation and deterioration of edible vegetable oil. If the process in oil processing is not up to standard or during storage and transportation, if the seal is not tight and it is exposed to air, microorganisms and enzymes, etc., the acid value and peroxide value will increase. We can provide you with a rapid detection solution for acid value and peroxide value.
